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What is your FAVORITE Egg recipe?

EggsellentEggsellent Posts: 160
edited 12:17AM in EggHead Forum
Since we've been polling the forum lately - I thought I'd throw one out there. If you had to choose ONE egg recipe as your favorite, which one would it be? Doesn't matter if it's an appetizer, main dish, etc. - just wondering which one is your favorite. Heck, we may get some new recipes out of our answers...[p]Mine is Rib Eyes - Trex style.


  • Eggsellent,
    My favorite is babyback ribs done 3-1-1.5, although like a a good trex steak is a very close second.

  • Eggsellent,
    I'd have to say T-Rexed steaks also, with abt's being a close second.

  • Nature BoyNature Boy Posts: 8,415
    <p />Eggsellent,
    Not really a recipe, but when it comes out right, I think it is really hard to beat a slow egged chunk-o-chest.[p]Brisket would probably be my desert island food.
    Innarestin question. Happy holidays to the Backer family!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JakeJake Posts: 92
    It has to be ABT's or GFW's wings.

  • Eggsellent,[p] Big Nat's Rib Roast[p]Ummmmmmm Gooooood....
  • BobinFlaBobinFla Posts: 363
    Eggsellent,[p]When I can find squid. I think I've finally done 'em right after much (great tasting) experimentation.[p]BOB
  • BordelloBordello Posts: 5,926
    Mine would have to be filet mignon or T-bone/Porter house steak followed by Brant's Brined Beer Butt Bird. For fish it would be Salmon with Dijon Bourbon Glaze by Gret1.[p]No way I could hold it to one item. LOL[p]Cheers,
    New Bob

  • SqueezeSqueeze Posts: 707
    I would say some Spare Ribs done 3-1.5-1 using Big Bob Gibson's rub and DrBBQ's Bonesmokers Honey BBQ Sauce with a little added are they good.

  • Eggsellent,[p]'favorite' that just ain't fair. but i been making a lot of hot wings lately. just cut them up prior to grilling throw out the tips trim off any excess skin and fat and grill for about 45 minutes. brush on some hot sauce towards the end. real simple and better than any wings i can buy. actually maybe i should start eggsperimentin with a hot sauce of my own concoctions. any ideas?[p]Scott

  • Eggsellent, tough question.Stuffed portobello mushrooms, lobster houndog style, and brisket head my list.

  • djm5x9djm5x9 Posts: 1,342
    Nature Boy:[p]It is very hard to turn down a right cooked brisket![p]I have three briskets brining now for some pastrami next weekend . . .[p]CB%20&%20P4.jpg
  • New York Strip steaks, T-Rexed to all hell.
  • JopaJopa Posts: 155
    Filet and NY strip TRex style with oak and peach chunks

  • thirdeyethirdeye Posts: 7,428
    For this month, my favorite is chicken thighs using the Sweet and Spicy Chipotle Wings recipe posted by Lawn Ranger (if my notes are right). My own pastrami comes in a close second

    Happy Trails

    Barbecue is not rocket surgery
  • tach18ktach18k Posts: 1,607
    Eggsellent, I do a great tri-tip, everybody loves it and it comes out flawless everytime. Man its good

  • Bobby-QBobby-Q Posts: 1,993
    I would have said brisket or a nice porterhouse T-rexed, but after the heritage turkey I egged for Thanksgiving, I'd have to go with that.

  • CentralPork,
    I agree with both of your choises.

  • badbrucebadbruce Posts: 353
    I can't pick just one recipe but i can tell you we make pizza each & every week. Homemade sausage, sauce & cheese on one & Dizzy Pig's Canadian bacon with pineapple on the other for the girls, mmmmm good.

  • Eggsellent,
    of all things i've tried, and read about, there is no doubt. .. trex gets my vote,. . .i haven't eaten a steak in a restaurant in almost two years, cause simply put, i know mine (via trex method) is going to be better. . .and by extension, my prime rib. . .[p]looks like most others are of the same opinion...

  • Eggsellent,
    my loyal fans. .. i vote for two favorite recipe's. .[p]1. nature boy's squid and
    2. woodoggies tamales. . .[p]dad wasn't too upset. . .heeee

  • Bobby-QBobby-Q Posts: 1,993
    spawn of mad max,
    Actually your meat loaf is up there near the top for me.[p]You should post more since we all know you're giving your dad all the information he uses anyway.[p]Heeeee Haaaaa

  • tach18k,
    I've never made one. How do you do it? Where you do get your tri-tip?

  • tach18ktach18k Posts: 1,607
    Eggsellent, Mine comes from Sam's but any good meat place should have them. I do mine lo and slo till the internal reaches 130. I remove and cover with foil for about 15-20 minutes, during the rest period I fire the egg to max temp and then sear the outside to my likeing. Slice it across the grain and its Perfect

  • Crab legCrab leg Posts: 291
    Nature Boy,
    That pic my friend is a thing of beauty. No wonder you did so well in your competitions. I would feel guilty seperating a piece from that display if I was a judge. Till I tasted it of course. I am inspired to do another brisket again real soon. Thanks Mang.
    Cold one raised your way,

  • jake42jake42 Posts: 932
    <p />Eggsellent,
    Anaheim grillers

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